- 1 pound bavette pasta
- 2 Tbsp kosher salt
- 3 Tbsp extra virgin olive oil + 1 Tbsp more for finishing
- 6 Tbsp butter
- 2 ½ Tbsp freshly ground black pepper + 1 tsp for serving
- 1 ½ cups freshly grated Cacio de Roma
- 1 ½ cups freshly grated Pecorino Romano plus extra for serving
All ingredients ready? Let's begin!
In a large pot over high heat, bring 6 quarts of water and 2 tablespoons of salt to a boil. Drop the pasta into the boiling water and reduce the heat so the water is at a rolling simmer. Cook according to the directions on the packaging minus one minute of time.
Into a large sauté pan or skillet over low heat, add 3 tablespoons of olive oil and the butter. Heat until the butter just melts, then turn off the heat.
Once the pasta is about one minute short of the package directions for slightly al dente, turn the heat back on to medium under the sauté pan. Take 2 ladles of pasta cooking water and add it to the oil and butter in the sauté. Allow this to come to a rolling boil.
Add a small handful of each of the cheeses and allow that to melt into the sauce.
Using tongs or a spider, remove the noodles from the pot into the sauté pan. Add the pepper and toss to coat everything with tongs or spoons. Add 1 or 2 more ladles of the pasta water and toss again.
Add the rest of the cheese, except what is being reserved for finishing the dish, and turn off the heat.
Toss really well. Drizzle with the last tablespoon of olive oil over the pasta. Keep tossing well while you add another ladle of pasta water until a thick sauce forms and coats all the pasta.
Serve while warm with additional cheese and 1 teaspoon of pepper on top.
Calories: 980kcal | Carbohydrates: 94g | Protein: 33g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 127mg | Sodium: 4237mg | Potassium: 479mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1356IU | Calcium: 550mg | Iron: 2mg